Bloodorange sorbet

Sorbet & ice-cream recipe
Jean-Christophe Duc

Jean-Christophe Duc

Pastry Chef, Technical adviser Les vergers Boiron
Jean-Christophe Duc is a Compagnon du Tour de France and has a European Master’s degree in pastry making. He is a native of the French region of the Bresse in Burgundy and lived his youth between t...
  1. Bloodorange sorbet


    • Frozen fruit purée 100% : Blood orange - 500g
    • Glucose powder - 60g
    • Sugar - 150g
    • Water - 182g
    • Sorbet stabiliser - 5g

    For a total weight of 897g


    Make a syrup with the water and powders. 

    Stir in the cold puree, mix. 

    Leave to mature for a few hours. 


    Set aside

    In this step

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